Stuffed Snapper With Orange And Lime Recipes

STUFFED SNAPPER VERACRUZ

Steps:

• Preheat the oven to 350 degrees F.
• Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more. Remove from the heat.
• Season with salt and pepper. Transfer to a bowl and set aside to cool.
• Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
• Bring the remaining oil to medium-high heat in a large, nonstick skillet. Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly. Sear until the skin browns on the bottom, 3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
• Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute. Remove the kitchen twine from the fish. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
• To serve: Transfer portions to plates. Garnish with lime wedges and serve with a nice, cold Mexican beer.

BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER

Steps:

• Preheat the oven to 425 degrees F (225 degrees C).
• Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
• Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

SNAPPER WITH SEVILLE ORANGE JUICE, PINE NUTS AND OLIVES

Steps:

• Heat oven to 400 degrees. Oil a piece of foil large enough to wrap fish in. Place fish in middle of foil, and fill its cavity with peppercorns, 4 bay leaves and Seville orange zest (or orange and lime zest).
• Sprinkle fish with salt and fold two sides of foil together, sealing with a pleat. Fold other two sides in to enclose fish; place on a baking sheet with folds up. Bake 45 minutes.
• About 15 minutes before fish is ready, place Seville orange juice (or orange and lime juice) in a small saucepan. Add remaining bay leaf, olives and pine nuts. Place over high heat to bring to a boil, then reduce heat to low. Simmer uncovered for 5 minutes. Remove from heat, cover and keep warm.
• To serve, open foil and peel away skin from top of fish. Carefully remove top fillets and place on warm serving plates. Lift bone from tail end, and place bottom fillets on plates, leaving skin behind. Top each serving with a spoonful of orange sauce and a sprinkling of parsley. Pass remaining sauce at table.

SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE

Steps:

• Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.
• Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 3/4-inch-thick slices.
• Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.
• While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a 9- to 10-inch nonstick skillet over moderately high heat until just starting to smoke, then sauté fish, skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.
• Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.

RED SNAPPER WITH FENNEL AND GARLIC

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
• Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
• Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

STUFFED SNAPPER WITH ORANGE AND LIME

Steps:

• Melt the butter in a pan and saute mushrooms and celery a few minutes until softened. Add prawns, onions, herbs and pineapple saute a couple of minutes more.
• If baking whole fish cut a slit lengthwise down the centre of the fish starting and ending 2 inches from each end, be careful not to cut all the way through, creating a pocket. Stuff sauteed mixture into snapper, reserving 11/2 Tablespoons. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through.
• If using fillets, reserve 11/2 tablespoons of stuffing, divide remainder of mixture equally, down the centre of each fillet, top to bottom , Roll each fillet up and secure with tooth picks. Pour lime and orange juices over fish, bake in preheated oven approximately 30 Min's at 180c, or until fish is cooked through.
• Mince the reserved stuffing and set to one side.
• Mix cornflour with a little water. Heat sherry, pepper and zest in a pan add a very small amount of cornflour to slightly thicken, add cream, stock and minced stuffing.
• When snapper is cooked, remove fish and keep warm. Pour pan liquid into sauce add cornflour and stir until sauce boils and thickens.
• To serve: If whole snapper, place fish on serving plate top with a couple of slices of pineapple drizzle a little sauce over and keep the rest in gravy jug.
• If individual fillets place on plate and pour sauce over I served mine with wild rice and buttery carrots and sugar snap peas.

GRILLED SNAPPER WITH ORANGES AND OLIVES

Steps:

• Squeeze two of the oranges and reserve juice. Take the other two, cut into supremes, and reserve. In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper. Boil the mixture until well reduced, 15 to 20 minutes. Stir in the orange sections and olives and reserve in a warm place.
• Heat grill to high. With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 34 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon sauce over fish fillets and serve.

STUFFED CRUSTED SNAPPER

Steps:

• Preheat oven to 350 degrees F.
• To make the filling, wash, clean, and cut all vegetables into 1-inch long julienne. In a large bowl, combine the leeks, mango, grated ginger, zest, bell pepper, and red onion.
• For the crust, slice the potatoes into thin slices like chips, and set aside.
• Place the vegetables, and lime juice at the end of each fillet, roll up, and secure with toothpicks.
• Dust each fillet in flour and lay on a baking sheet. Cover each fillet with the potato chips, layering the potatoes as close together as possible. Sprinkle the oil on top of each fillet and bake for 15 to 20 minutes.

CARIBBEAN STUFFED RED SNAPPER

Steps:

• Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
• Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

RED SNAPPER WITH ORANGE SAUCE

Steps:

• Preheat oven to 400°. Place the fish in a single layer in a 13x9-in. baking dish coated with cooking spray; sprinkle with salt and pepper. In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish. Drizzle with orange juice; sprinkle with orange zest. Bake, uncovered, until fish just begins to flake easily with a fork, 10-15 minutes. , In a small saucepan over medium heat, cook garlic in butter until golden brown, 2-3 minutes. Discard garlic. Stir orange juice and ginger into butter; heat through. Cut fish into serving-size pieces; drizzle with orange sauce and sprinkle with parsley.

NEW ORLEANS BAKED STUFFED RED SNAPPER WITH CREOLE SAUCE

Steps:

• Make Creole sauce: In 2 T. hot butter in medium saucepan, saute celery, 1/2 cup o nion, the green pepper and garlic, stirring, until onion is golden-brown - 5 minutes. Stir in tomatoes, bay leaf, chili powder, 1 t. salt, sugar, and 1/8 t. pepper. Bring to a boil, stirring constantly; reduce heat; simmer, uncovered and stirring occasionally, 20 minutes or until thickened. Makes about 2-1/2 cups sauce.
• Make stuffing: Trim crusts from bread and grate on medium box grater or use food processor. Set aside (makes about 2 cups).
• In 1/4 cup hot butter in medium skillet, saute green onion, stirring for 3 minutes. Add parsley, salt, and pepper; mix well. Add bread crumbs; toss to mix well.
• Preheat oven to 400 degrees. Wash fish inside and out under cold running water. Drain well; pat dry with paper towels.
• Line a shallow roasting pan with foil; butter foil. Place fish in prepared pan; brush inside of fish with mixture of melted butter, salt and pepper. Fill cavity with the stuffing; close the opening with skewers or wooden picks. Pour 2 T. lemon juice over the fish.
• Bake, uncovered, 30 minutes. Pour 1 cup sauce over fish. Bake, basting twice, 10 minutes longer, or until fish flakes easily with a fork. With 2 wide spatulas, remove fish to serving platter. Garnish with chopped parsley and pass rest of sauce on the side.